Go Back
–+ servings
Artichoke bottoms stuffed with veggies like potatoes, peas and carrots garnished with fresh dill and lemon wedges on a white plate with blue stripes.
5 from 1 vote

Zeytinyagli Enginar (Turkish Artichoke Recipe)

By Zerrin & Yusuf
Artichoke bottoms are stuffed with potatoes, carrots and peas. Served cold with a generous amount of lemon and olive oil.
Yields: 5 servings
PRINT PIN
PREP 10 minutes
COOK 25 minutes
TOTAL 35 minutes

INGREDIENTS
  

  • 5 pieces artichoke bottoms
  • 1 tablespoon lemon juice to soak the artichoke bottoms
  • 5 tablespoons olive oil
  • 1 small onion finely chopped
  • 1 medium carrot diced
  • 1 medium potato diced
  • 1 cup peas fresh or canned
  • 1 teaspoon salt
  • ¼ cup fresh dill finely chopped
  • ½ tablespoon lemon juice squeezed
  • ½ cup water hot

INSTRUCTIONS
 

  • Fill a large bowl with water, squeeze half lemon in it and put the artichoke bottoms in it. This is for fresh or frozen artichoke bottoms to prevent them from getting brown. Skip this step if you are using canned artichokes. Rinse and drain well.
  • Heat olive oil in a pan. Cook onions in this until translucent.
  • Add in carrots and potatoes and cook for about 3 minutes, stirring occasionally.
  • Add in peas and salt. Cook for 2-3 minutes.
  • Add in fresh dill and lemon juice, give it a stir.
  • Place the artichoke bottoms into this pan. Stuff them with the cooked veggies in the pan. You can keep any remaining veggies in the pan.
  • Pour hot water in the pan and bring it to a boil. Then reduce the heat and cook until artichokes get tender but not mushy, for about 20 min.
  • Transfer onto a serving plate and let them completely cool down. 
  • Serve with a drizzle of olive oil and fresh dill.

NOTES

  • An easy way to keep your frozen or fresh artichokes from turning brown is to place them in water with a few lemon slices. The acidity of lemons will help prevent them from discoloring, so you can also use limes or lemon juice.
  • When choosing a pan to cook the artichokes in, the best ones are sauté pans that have high sides. These can hold the water without it boiling over. Alternatively, you can use a pot that is large enough to hold all of the stuffed artichoke bottoms.

NUTRITION

Calories: 193kcalCarbohydrates: 15gProtein: 3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 484mgPotassium: 332mgFiber: 3gSugar: 3gVitamin A: 2444IUVitamin C: 26mgCalcium: 26mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

ADDITIONAL INFO

Course Side Dish
Cuisine Turkish
Tried this recipe? Leave a comment below!